Steak & Kidney Pie #2

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Servings: 4 Difficulty: Advanced
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A rich, rustic British classic featuring tender beef and lamb kidney in a savory gravy under a flaky crust.
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This hearty Steak & Kidney Pie is a comforting traditional dish perfect for cold evenings. Tender cubes of beef and lamb kidney simmer slowly in a rich beef stock with onions and root vegetables until fork-tender. The filling is thickened for a luxurious gravy and topped with shortcrust pastry, then baked until golden brown. It offers a deep, savory flavor profile with a satisfying texture. Ideal for a cozy family dinner or a special weekend meal, this pie delivers robust warmth and classic pub-style taste in every bite.

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Steak & Kidney Pie #2

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 1238.6

Description

This hearty Steak & Kidney Pie is a comforting traditional dish perfect for cold evenings. Tender cubes of beef and lamb kidney simmer slowly in a rich beef stock with onions and root vegetables until fork-tender. The filling is thickened for a luxurious gravy and topped with shortcrust pastry, then baked until golden brown. It offers a deep, savory flavor profile with a satisfying texture. Ideal for a cozy family dinner or a special weekend meal, this pie delivers robust warmth and classic pub-style taste in every bite.

Ingredients

Directions

  1. Cut the beef into 1-inch cubes and set aside.
  2. Trim the lamb kidneys, remove the white sinew from the center, and dice them into small pieces.
  3. Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat.
  4. Add the chopped onions and saut&# 195;© until soft and transparent, about 5 minutes.
  5. Add the beef cubes to the pot and cook, turning constantly, until browned on all sides.
  6. Add diced carrots and celery to the pot and stir to combine with the meat and onions.
  7. Pour in the beef stock, ensuring the meat is mostly submerged.
  8. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until the beef is tender.
  9. Add the diced lamb kidney to the pot in the last 20 minutes of cooking to prevent overcooking.
  10. Mix flour with a little cold water or stock to make a slurry, then stir into the pie filling to thicken the gravy.
  11. Season with salt, pepper, and Worcestershire sauce to taste.
  12. Transfer the hot filling to a pie dish.
  13. Roll out shortcrust pastry and cover the pie dish, crimping the edges to seal.
  14. Cut a small hole in the center of the pastry to allow steam to escape.
  15. Bake at 450°F (230°C) for 20-25 minutes until the pastry is golden brown and cooked through.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1238.6kcal
% Daily Value *
Total Fat 79.6g123%
Saturated Fat 34.4g172%
Cholesterol 380.0mg127%
Sodium 389.0mg17%
Total Carbohydrate 7.5g3%
Dietary Fiber 1.4g6%
Sugars 3.4g
Protein 113.3g227%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: steak, kidney, pie, beef, lamb, pastry, gravy, british, comfort food, stew, dinner, hearty, traditional, sausage, onion, carrot, celery, shortcrust, baking, simmering
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